MD913Z - Processes for producing acidifier and juice from Vitis labrusca grape varieties - Google Patents
Processes for producing acidifier and juice from Vitis labrusca grape varieties Download PDFInfo
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- MD913Z MD913Z MDS20140112A MDS20140112A MD913Z MD 913 Z MD913 Z MD 913Z MD S20140112 A MDS20140112 A MD S20140112A MD S20140112 A MDS20140112 A MD S20140112A MD 913 Z MD913 Z MD 913Z
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 24
- 230000008569 process Effects 0.000 title claims abstract description 23
- 244000070384 Vitis labrusca Species 0.000 title abstract description 9
- 239000002535 acidifier Substances 0.000 title abstract 4
- 241000219094 Vitaceae Species 0.000 claims abstract description 32
- 235000021021 grapes Nutrition 0.000 claims abstract description 32
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- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 8
- 235000002906 tartaric acid Nutrition 0.000 claims description 8
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- 241001512058 Vitis labrusca x Vitis vinifera Species 0.000 claims 2
- 239000000126 substance Substances 0.000 abstract description 24
- 238000004519 manufacturing process Methods 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 9
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- 150000001720 carbohydrates Chemical class 0.000 description 14
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- 241000219095 Vitis Species 0.000 description 10
- 235000009754 Vitis X bourquina Nutrition 0.000 description 10
- 235000012333 Vitis X labruscana Nutrition 0.000 description 10
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- 229920001277 pectin Polymers 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000543916 Isabella Species 0.000 description 3
- 239000005909 Kieselgur Substances 0.000 description 3
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- 235000010987 pectin Nutrition 0.000 description 3
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- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
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- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001765 catechin Chemical class 0.000 description 1
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
Invenţia se referă la industria alimentară, în special la procedee de producere a acidulantului natural şi sucului din struguri de soiuri hibride (Vitis labrusca). The invention relates to the food industry, in particular to processes for producing natural acidulant and juice from hybrid grape varieties (Vitis labrusca).
În Republica Moldova sunt plantate suprafeţe mari cu viţă-de-vie soiuri Vitis labrusca (Lidia, Isabela, Noah), actualmente nesolicitate în vinificaţie. Cultivarea lor nu implică lucrări agricole cu tratament fito-sanitar, obţinându-se astfel materie primă ecologică. În anii cu recoltă abundentă sau cu sezon răcoros de maturizare se obţin cantităţi semnificative de struguri cu aciditate pronunţată ce necesită procesare industrială fără a implica fermentarea alcoolică. In the Republic of Moldova, large areas are planted with Vitis labrusca varieties (Lidia, Isabela, Noah), currently not used in winemaking. Their cultivation does not involve agricultural work with phytosanitary treatment, thus obtaining ecological raw material. In years with abundant harvest or cool ripening season, significant quantities of grapes with pronounced acidity are obtained that require industrial processing without involving alcoholic fermentation.
Mustul din soiuri hibride albe şi roşii se caracterizează prin activitate înaltă a enzimelor de oxido-reducere, prezenţa proteinelor în concentraţi mari, ce se înlătură dificil la tratările tehnologice. În legătură cu aceasta, sucul se oxidează destul de repede, mustul de soiuri albe capătă o culoare închisă deja la procesarea strugurilor, iar cel obţinut din soiuri roşii devine maro în rezultatul oxidării substanţelor polifenolice sub acţiunea ortodifeniloxidazei din must ori mustuială. Astfel de sucuri conţin şi proteine macromoleculare, care dificil se înlătură prin procedee tehnologice. În vinificaţie acest must necesită consum semnificativ de materiale auxiliare. La fermentarea alcoolică în produs se majorează conţinutul de alcool metilic, din aceste cauze în Moldova nu se efectuează procesarea strugurilor de soiuri hidride. The must from white and red hybrid varieties is characterized by high activity of oxidation-reduction enzymes, the presence of proteins in high concentrations, which are difficult to remove during technological treatments. In connection with this, the juice oxidizes quite quickly, the must from white varieties acquires a dark color already during the processing of grapes, and that obtained from red varieties becomes brown as a result of the oxidation of polyphenolic substances under the action of orthodiphenyl oxidase from the must or must. Such juices also contain macromolecular proteins, which are difficult to remove by technological processes. In winemaking, this must requires significant consumption of auxiliary materials. During alcoholic fermentation in the product, the content of methyl alcohol increases, for these reasons, processing of grapes from hybrid varieties is not carried out in Moldova.
Atât existenţa plantaţiilor semnificative de viţă-de-vie de soiuri Vitis labrusca neutilizate în vinificaţie, cât şi necesitatea în acidulanţi naturali pentru industria alimentară impune drept sarcină de bază direcţionarea procesului tehnologic spre obţinerea produselor nealcoolice şi minimizarea impactului negativ al factorilor nominalizaţi. Both the existence of significant plantations of Vitis labrusca varieties not used in winemaking, and the need for natural acidulants for the food industry impose as a basic task the direction of the technological process towards obtaining non-alcoholic products and minimizing the negative impact of the aforementioned factors.
Se cunoaşte aplicarea strugurilor nematurizaţi la elaborarea unui produs denumit „verjus” (în fr. „suc verde”). Recoltarea are loc în momentul când strugurii conţin 20…25 g/dm3 aciditate totală (exprimată în H2SO4) şi 30…40 g/dm3 glucide. Procedeul de fabricare prevede operaţiile: recepţie, desciorchinare şi zdrobire, sulfitare, limpezire, centrifugare şi microfiltrare, apoi fie urmează pasteurizarea şi conservarea în cuve sterile, fie congelarea în containere de 10 hl. Sucul obţinut conţine în medie 27,7 g/dm3 glucide, 17,5 g/dm3 aciditate titrabilă, pH=2,6. Acest produs este folosit în industria alimentară ca sursă de aciditate pentru conservarea şi/sau ameliorarea caracteristicilor organoleptice [1]. It is known that unripe grapes are used to make a product called “verjus” (in French “green juice”). Harvesting takes place when the grapes contain 20…25 g/dm3 total acidity (expressed in H2SO4) and 30…40 g/dm3 carbohydrates. The manufacturing process includes the following operations: reception, destemming and crushing, sulphiting, clarification, centrifugation and microfiltration, followed by either pasteurization and preservation in sterile vats or freezing in 10 hl containers. The juice obtained contains an average of 27.7 g/dm3 carbohydrates, 17.5 g/dm3 titratable acidity, pH=2.6. This product is used in the food industry as a source of acidity for the preservation and/or improvement of organoleptic characteristics [1].
Neajunsurile acestui procedeu sunt: recoltă de struguri cu greutatea boabelor mai mică în medie cu 49% faţă de o recoltă la maturitate finală, conţinut mic de glucide şi substanţe fenolice, zdrobirea boabelor cere efort mecanic considerabil, aciditate prea intensă, note erbacee şi astringente în gustul şi aroma sucului. The drawbacks of this process are: grape harvest with a berry weight that is on average 49% lower than a harvest at final maturity, low content of carbohydrates and phenolic substances, crushing the berries requires considerable mechanical effort, too intense acidity, herbaceous and astringent notes in the taste and aroma of the juice.
De asemenea se cunoaşte folosirea fructelor sau a sucului de corcoduşe în conserve de legume ca substituent al acidului acetic. În acest scop se recoltează fructe ce conţin: 10,8…17,9% substanţe uscate solubile ce includ 5,5…9,6% glucide, 1,8…3,1% acizi organici, 0,9% pectină, 0,2% fibre alimentare, 0,5% celuloză. It is also known to use the fruits or juice of the cranberries in canned vegetables as a substitute for acetic acid. For this purpose, fruits containing: 10.8…17.9% soluble dry substances including 5.5…9.6% carbohydrates, 1.8…3.1% organic acids, 0.9% pectin, 0.2% dietary fiber, 0.5% cellulose are harvested.
Sucul concentrat obţinut din corcoduşe se caracterizează prin-un conţinut de 67,6% substanţe uscate solubile ce includ: 47,5% glucide, dintre care 26,3% sunt reducătoare, 6,2% acizi organici, 6 mg-% vitamină C şi 40 mg-% catehine [2]. Concentrated juice obtained from cranberries is characterized by a content of 67.6% soluble dry substances including: 47.5% carbohydrates, of which 26.3% are reducing, 6.2% organic acids, 6 mg-% vitamin C and 40 mg-% catechins [2].
Neajunsurile acestui produs sunt: proces costisitor de recoltare, volum moderat de materie primă în sezonul de producere, procedeu de fabricare cu un consum majorat de energie, caracteristici organoleptice cu nuanţă intensă de acid malic, gamă limitată de produse unde poate fi aplicat ca sursă de aciditate. The shortcomings of this product are: expensive harvesting process, moderate volume of raw material in the production season, manufacturing process with increased energy consumption, organoleptic characteristics with intense malic acid nuance, limited range of products where it can be applied as a source of acidity.
Actualmente se produce suc de struguri conform prevederilor Instrucţiunii tehnologice, elaborată de asociaţia ştiinţifico-practică „Nectar”. Fiecare întreprindere de conserve a ajustat fabricarea în dependenţă de capacitatea de procesare şi tipul utilajului tehnologic, tot mai des tratarea termică în flux a sucului precede ambalarea lui în recipiente de consum (de exemplu Tetra Pack). Currently, grape juice is produced according to the provisions of the Technological Instruction, developed by the Scientific and Practical Association "Nectar". Each canning enterprise has adjusted the production depending on the processing capacity and the type of technological equipment, more and more often the in-stream heat treatment of the juice precedes its packaging in consumer containers (for example, Tetra Pack).
Procesul de fabricare include prelucrarea strugurilor, obţinerea mustului, limpezirea şi separarea lui de sedimente tartrice, filtrarea, ambalarea în recipiente de consum, ermetizarea, pasteurizarea şi condiţionarea produsului finit - suc natural de struguri limpezit şi pasteurizat [3]. The manufacturing process includes processing grapes, obtaining must, clarifying and separating it from tartaric sediments, filtering, packaging in consumer containers, sealing, pasteurization and conditioning of the finished product - clarified and pasteurized natural grape juice [3].
Neajunsurile acestui proces sunt: strugurii de soiuri hibride tip Isabella au un conţinut mare de substanţe pectinice, celulotice şi proteinice, ca urmare creează dificultăţi la obţinerea unui randament înalt la presare şi cere un consum mai mare de energie şi materiale auxiliare; produsul finit care are un gust dulce prea intens, o aromă puternică şi conţinutul de glucide de 18% şi mai mult în sucul din strugurii maturaţi, nu este solicitat pe larg de consumatori. The shortcomings of this process are: grapes of hybrid Isabella varieties have a high content of pectin, cellulose and protein substances, as a result it creates difficulties in obtaining a high yield when pressing and requires a higher consumption of energy and auxiliary materials; the finished product, which has a too intense sweet taste, a strong aroma and a carbohydrate content of 18% and more in the juice from ripe grapes, is not widely requested by consumers.
Problema pe care o rezolvă prezenta invenţie este valorificarea soiurilor Vitis labrusca cu obţinerea unor produse nealcoolice: acidulant natural substituent al acizilor chimici folosiţi în produse alimentare şi suc cu proprietăţi de consum optimizate. The problem solved by the present invention is the valorization of Vitis labrusca varieties to obtain non-alcoholic products: natural acidulant substitute for chemical acids used in food products and juice with optimized consumption properties.
Problema este soluţionată prin aceea că se propune un procedeu de producere a acidulantului din struguri de soiuri Vitis labrusca, care include inspectarea, sortarea şi spălarea strugurilor cu un conţinut de substanţe uscate de 10,0…13,9% şi aciditatea titrabilă de 1,21…2,50%, recalculată în acid tartric, blanşarea acestora la temperatura de 45…50°C timp de 2…3 min, desciorchinarea, zdrobirea bobiţelor, tratarea mustuielii obţinute cu enzime pectolitice în decurs de 12…15 min, presarea, deburbarea şi filtrarea mustului obţinut, răcirea până la temperatura de 0…1°C cu menţinere timp de 45…48 ore, filtrarea şi tratarea termică la temperatura de 84…86°C timp de 20 min. The problem is solved by proposing a process for producing acidulant from grapes of Vitis labrusca varieties, which includes inspecting, sorting and washing grapes with a dry matter content of 10.0…13.9% and a titratable acidity of 1.21…2.50%, recalculated in tartaric acid, blanching them at a temperature of 45…50°C for 2…3 min, destemming, crushing the berries, treating the obtained must with pectolytic enzymes within 12…15 min, pressing, destemming and filtering the obtained must, cooling to a temperature of 0…1°C with maintenance for 45…48 hours, filtering and heat treatment at a temperature of 84…86°C for 20 min.
Se mai propune un procedeu de producere a sucului din struguri de soiuri Vitis labrusca, care include inspectarea, sortarea şi spălarea strugurilor cu un conţinut de substanţe uscate de 14,0…18,0% şi aciditatea titrabilă de 0,7…1,2%, recalculată în acid tartric, blanşarea acestora la temperatura de 45…50°C timp de 2…3 min, desciorchinarea şi zdrobirea bobiţelor, tratarea mustuielii obţinute cu enzime pectolitice în decurs de 12…15 min, presarea, deburbarea şi filtrarea mustului obţinut, răcirea până la temperatura de 0…1°C cu menţinere timp de 45…48 ore, filtrarea şi tratarea termică la temperatura de 84…86°C timp de 25 min. A process for producing juice from grapes of Vitis labrusca varieties is also proposed, which includes inspecting, sorting and washing grapes with a dry matter content of 14.0…18.0% and a titratable acidity of 0.7…1.2%, recalculated in tartaric acid, blanching them at a temperature of 45…50°C for 2…3 min, destemming and crushing the berries, treating the obtained must with pectolytic enzymes within 12…15 min, pressing, destemming and filtering the obtained must, cooling to a temperature of 0…1°C with maintenance for 45…48 hours, filtering and heat treatment at a temperature of 84…86°C for 25 min.
Totodată tratarea mustuielii cu enzime pectolitice se efectuează în doză de 28…30 mg/dm3 la temperatura de 45…50°C, iar după tratarea termică opţional se efectuează concentrarea acidulantului până la un conţinut de substanţe uscate de 30…32%. At the same time, the must is treated with pectolytic enzymes at a dose of 28…30 mg/dm3 at a temperature of 45…50°C, and after the heat treatment, the acidulant is optionally concentrated to a dry matter content of 30…32%.
Rezultatul invenţiei constă în aceea că procedeul tehnologic de producere a acidulantului şi sucului permite simplificarea procesului de limpezire, prevede regim de tratare termică mai lejer şi este accesibil pentru procesare în condiţii industriale. The result of the invention is that the technological process for producing acidulant and juice allows for the simplification of the clarification process, provides for a milder heat treatment regime and is accessible for processing under industrial conditions.
Procedeul oferă posibilitatea de a obţine un acidulant natural din struguri, ce poate fi aplicat în variate produse alimentare ca sursă naturală de aciditate, şi a sucului din struguri cu valoare nutritivă echilibrată, condiţionată de raportul optim dintre acizi organici:glucide:substanţe polifenolice, cu simplificarea simultană a procesului tehnologic şi mărirea randamentului produsului finit. The process offers the possibility of obtaining a natural acidulant from grapes, which can be applied in various food products as a natural source of acidity, and grape juice with balanced nutritional value, conditioned by the optimal ratio between organic acids: carbohydrates: polyphenolic substances, with simultaneous simplification of the technological process and increase in the yield of the finished product.
Asupra indicilor calitativi şi cantitativi ai produsului finit o influenţă semnificativă o are atât calitatea materiei prime, cât şi particularităţile tehnologice de producere. O direcţie de prelucrare a materiei prime prezintă utilizarea preparatelor enzimatice care ameliorează eficacitatea de procesare a strugurilor. The qualitative and quantitative indicators of the finished product are significantly influenced by both the quality of the raw material and the technological peculiarities of production. One direction of processing raw materials involves the use of enzymatic preparations that improve the efficiency of grape processing.
Avantajele procedeului propus: Advantages of the proposed process:
Acidulantul din struguri este un produs natural şi poate fi folosit că sursă de aciditate la fabricarea alimentelor ecologice －sucuri, piureuri, băuturi, conserve etc. înlocuind acidulanţii de origine chimică; are în componenţa sa cantităţi importante de glucide native (glucoză, fructoză) şi substanţe polifenolice ce pot ameliora valoarea nutritivă a alimentelor. Grape acidulant is a natural product and can be used as a source of acidity in the manufacture of organic foods - juices, purees, drinks, canned goods, etc., replacing acidulants of chemical origin; it contains significant amounts of native carbohydrates (glucose, fructose) and polyphenolic substances that can improve the nutritional value of foods.
Sucul obţinut în faza respectivă de maturare a strugurilor are un raport echilibrat zahăr/aciditate, indicii organoleptici － culoare, gust, aromă, sunt mult mai buni decât la sucul obţinut din struguri ce au maturare tehnică. The juice obtained in this phase of grape ripening has a balanced sugar/acidity ratio, and the organoleptic indicators - color, taste, aroma - are much better than juice obtained from grapes that have undergone technical ripening.
Materia primă cultivată conform tehnologiilor agricole ecologice se identifică drept alternativă de valorificare pentru soiurile de struguri nesolicitate în vinificaţie şi se poate procesa industrial la fabricile de conserve aflate în zona principalilor furnizori de struguri. The raw material cultivated according to organic agricultural technologies is identified as an alternative for valorization of grape varieties not used in winemaking and can be industrially processed at canning factories located in the area of the main grape suppliers.
Strugurii de soiuri Vitis labrusca recoltaţi la faze de coacere timpurie dau randament de suc mai mare în proces de presare, în raport cu cei de la faza maturizării tehnice când substanţele pectice şi celulotice fac mai dificilă stoarcerea. Grapes of the Vitis labrusca variety harvested at early ripening stages yield a higher juice yield during the pressing process, compared to those at the technical ripening stage when pectic and cellulosic substances make squeezing more difficult.
Procesul tehnologic de fabricare a acidulantului şi sucului permite simplificarea procesului de limpezire, prevede regim de pasteurizare mai lejer datorită acidităţii mai ridicate a produselor obţinute şi este accesibil pentru implementare în condiţii industriale. The technological process of manufacturing the acidulant and juice allows for the simplification of the clarification process, provides for a lighter pasteurization regime due to the higher acidity of the products obtained and is accessible for implementation in industrial conditions.
Indicii fizico-chimici ai strugurilor materie primă se prezintă în tabelul 1. The physicochemical indices of the raw material grapes are presented in Table 1.
Tabelul 1. Table 1.
Denumirea indicilor destinaţie acidulant destinaţie suc Substanţe uscate solubile, % 10...13,9 14...18 Aciditate titrabilă (exprimată în acid tartric), % 1,21…2,5 0,7...1,1 pH 2,5...3,0 2,9...3,1 Glucide, % în suc stors 7,0...13,5 12,0...17,0 Substanţe polifenolice, mg/dm3: soiuri albe soiuri roşii 200...400 500...1200 400...700 600...1500 Indice zahăr/aciditate 3-11 8-24Name of indices destination acidulant destination juice Soluble dry substances, % 10...13.9 14...18 Titratable acidity (expressed in tartaric acid), % 1.21...2.5 0.7...1.1 pH 2.5...3.0 2.9...3.1 Carbohydrates, % in squeezed juice 7.0...13.5 12.0...17.0 Polyphenolic substances, mg/dm3: white varieties red varieties 200...400 500...1200 400...700 600...1500 Sugar/acidity index 3-11 8-24
Procedeul se realizează în felul următor. The procedure is carried out as follows.
Strugurii recepţionaţi se inspectează şi se sortează, se spală cu apă potabilă sub presiune, urmează blanşarea timp de 2...3 min cu apă fierbinte la temperatura de 78...80°C. Strugurii blanşaţi se desciorchinează şi se zdrobesc, mustuiala obţinută se tratează cu enzime pectolitice la temperatura de 45...50°C timp de 12...15 min, apoi se presează. Mustul obţinut la presare este deburbat şi filtrat, urmează răcirea până la temperatura de 0...+1°C şi menţinerea la această temperatură 45...48 ore pentru sedimentarea tartraţilor. Pentru separarea cristalelor formate, sucul tratat cu frig se filtrează cu filtru Kieselgur. The grapes received are inspected and sorted, washed with drinking water under pressure, followed by blanching for 2...3 min with hot water at a temperature of 78...80°C. The blanched grapes are destemmed and crushed, the obtained must is treated with pectolytic enzymes at a temperature of 45...50°C for 12...15 min, then pressed. The must obtained during pressing is destemmed and filtered, followed by cooling to a temperature of 0...+1°C and maintaining at this temperature for 45...48 hours for the sedimentation of tartrates. To separate the formed crystals, the cold-treated juice is filtered with a Kieselgur filter.
Tratarea termică se efectuează la temperatura de 84...86°C, durata însă depinde de tipul materiei prime: 20 min pentru sucul obţinut din struguri cu aciditate titrabilă de 2,0...2,5% şi 25 min pentru cel obţinut din struguri cu aciditate de 0,7...2,0%. Condiţiile tratării termice sunt mai lejere, fiindcă sucul are pH cu valori de 2,5...3,0 condiţionat de conţinutul de acizi cu efect conservant. The heat treatment is carried out at a temperature of 84...86°C, but the duration depends on the type of raw material: 20 min for juice obtained from grapes with a titratable acidity of 2.0...2.5% and 25 min for that obtained from grapes with an acidity of 0.7...2.0%. The heat treatment conditions are milder, because the juice has a pH of 2.5...3.0 due to the content of acids with a preservative effect.
Mustul destinat pentru acidulant este direcţionat la concentrare la temperatura de 50°C şi presiunea de 720±20 mm Hg, până la obţinerea a 30...32% substanţe uscate solubile. The must intended for acidulant is directed to concentration at a temperature of 50°C and a pressure of 720±20 mm Hg, until 30...32% soluble dry substances are obtained.
Sucul şi acidulantul se ambalează în recipiente de sticlă sau inox cu destinaţie alimentară. The juice and acidulant are packaged in food-grade glass or stainless steel containers.
La presare randamentul de suc variază între 50...55%, care poate fi mărit până la 60...65% în cazul când după blanşare se efectuează tratarea cu enzime pectolitice la temperatura de 50°C timp de 15 min până la presare. Această combinaţie de operaţii tehnologice înaintea presării favorizează transformarea protopectinei în pectină solubilă şi destructurarea ei polimerică, sucul conţinut în vacuolele celulelor este mai uşor stors sub acţiunea presiunii aplicate. When pressing, the juice yield varies between 50...55%, which can be increased to 60...65% if, after blanching, treatment with pectolytic enzymes is performed at a temperature of 50°C for 15 min before pressing. This combination of technological operations before pressing favors the transformation of protopectin into soluble pectin and its polymeric destructuring, the juice contained in the cell vacuoles is more easily squeezed under the action of the applied pressure.
Exemplul 1. Acidulant Example 1. Acidulant
Strugurii de soiul Noah, în cantitate de 50 kg, cu 10,5% substanţe uscate solubile şi aciditatea titrabilă de 2,3% recalculată la acid tartric, se recepţionează, se inspectează şi se sortează, se spală cu apă potabilă, presiunea apei fiind de 1,3 atm, urmează blanşarea timp de 2 min cu apă fierbinte la temperatura de 80°C. Strugurii blanşaţi se desciorchinează şi se zdrobesc, mustul obţinut se tratează la temperatura de 50°C timp de 12 min cu enzime pectolitice Enovin în concentraţie de 30 mg/dm3 sau alt tip de enzime cu efect similar, apoi se presează. Acidulantul obţinut la presare este deburbat, filtrat, răcit până la temperatura de 0°C şi menţinut la această temperatură 45 ore pentru sedimentarea tartraţilor. Acidulantul tratat cu frig se trece prin filtru Kieselgur pentru separarea cristalelor formate. Noah grapes, in a quantity of 50 kg, with 10.5% soluble dry matter and titratable acidity of 2.3% recalculated to tartaric acid, are received, inspected and sorted, washed with drinking water, the water pressure being 1.3 atm, followed by blanching for 2 min with hot water at a temperature of 80°C. The blanched grapes are destemmed and crushed, the obtained must is treated at a temperature of 50°C for 12 min with Enovin pectolytic enzymes at a concentration of 30 mg/dm3 or another type of enzyme with a similar effect, then pressed. The acidulant obtained during pressing is destemmed, filtered, cooled to a temperature of 0°C and maintained at this temperature for 45 hours for the sedimentation of tartrates. The cold-treated acidulant is passed through a Kieselgur filter to separate the formed crystals.
Tratarea termică se efectuează la temperatura de 84°C timp de 20 min, ulterior acidulantul este direcţionat spre concentrare la temperatura de 50°C şi presiunea de 730 mm Hg, până la obţinerea a 30% substanţe uscate solubile. Acidulantul concentrat se ambalează în recipiente de sticlă sau inox cu destinaţie alimentară. The heat treatment is carried out at a temperature of 84°C for 20 min, then the acidulant is directed to concentration at a temperature of 50°C and a pressure of 730 mm Hg, until 30% soluble dry substances are obtained. The concentrated acidulant is packaged in glass or stainless steel containers for food use.
Indicii organoleptici: acidulantul din struguri de soiul Noah cu 10,5% substanţe uscate solubile e limpede, de culoare galbenă-verzuie, are opalescenţă slabă. Gustul este intens acid, astringent, agreabil, aroma caracteristică soiului, slab exprimată. Organoleptic indicators: the acidulant from Noah grape variety with 10.5% soluble dry substances is clear, yellow-green in color, has a weak opalescence. The taste is intensely acidic, astringent, pleasant, the aroma characteristic of the variety, weakly expressed.
Indicii fizico-chimici pentru acidulantul din struguri se prezintă în tabelul 2. The physicochemical indices for the acidulant in grapes are presented in Table 2.
Tabelul 2 Table 2
Denumirea indicilor Acidulant concentrat Substanţe uscate solubile, % 30 Glucide, % : Glucoză Fructoză Alte glucide 23 10,2 9,5 3,3 Acizi organici, % : Malic Tartric Citric Alţi acizi 6,8 3,2 2,9 0,2 0,5 Substanţe polifenolice, mg/dm3 650 Indice zahăr/aciditate 3,4Name of indices Concentrated acidulant Soluble dry substances, % 30 Carbohydrates, %: Glucose Fructose Other carbohydrates 23 10.2 9.5 3.3 Organic acids, %: Malic Tartaric Citric Other acids 6.8 3.2 2.9 0.2 0.5 Polyphenolic substances, mg/dm3 650 Sugar/acidity index 3.4
Exemplul 2. Suc Example 2. Juice
Strugurii de soiul Isabella, în cantitate de 70 kg, cu 16,2% substanţe uscate solubile şi aciditatea titrabilă de 0,95% recalculată la acid tartric, se recepţionează, se inspectează şi se sortează, se spală cu apă potabilă sub presiunea de 1,2 atm, urmează blanşarea timp de 3 min cu apă fierbinte la temperatura de 78°C. Strugurii blanşaţi se desciorchinează şi se zdrobesc, mustuiala obţinută se tratează 15 min la temperatura de 45°C cu enzime pectolitice Enovin în concentraţie de 28 mg/dm3 sau alt tip de enzime similare, apoi se presează. Sucul obţinut la presare este deburbat, filtrat, răcit până la temperatura de +1°C şi menţinut la această temperatură 48 ore pentru sedimentarea tartraţilor. Sucul tratat cu frig se trece printr-un filtru Kieselgur pentru separarea cristalelor formate. Isabella grapes, in a quantity of 70 kg, with 16.2% soluble dry matter and titratable acidity of 0.95% recalculated to tartaric acid, are received, inspected and sorted, washed with drinking water under a pressure of 1.2 atm, followed by blanching for 3 min with hot water at a temperature of 78°C. The blanched grapes are destemmed and crushed, the obtained must is treated for 15 min at a temperature of 45°C with Enovin pectolytic enzymes at a concentration of 28 mg/dm3 or another type of similar enzymes, then pressed. The juice obtained during pressing is destemmed, filtered, cooled to a temperature of +1°C and maintained at this temperature for 48 hours for the sedimentation of tartrates. The cold-treated juice is passed through a Kieselgur filter to separate the formed crystals.
Tratarea termică se efectuează la temperatura de 84°C timp de 25 min, sucul se ambalează în recipiente de sticlă sau inox cu destinaţie alimentară. The heat treatment is carried out at a temperature of 84°C for 25 min, the juice is packaged in glass or stainless steel containers for food use.
Indici organoleptici: sucul din struguri de soiul Isabella cu 16,0% substanţe uscate solubile este relativ limpede, de culoare roz-roşie, cu opalescenţă medie, gust acid-dulce, plăcut, agreabil, echilibrat, aromă plăcută, exprimată, caracteristică soiului. Organoleptic indices: the juice from Isabella grape variety with 16.0% soluble dry substances is relatively clear, pink-red in color, with medium opalescence, sweet-acid taste, pleasant, agreeable, balanced, pleasant, expressed aroma, characteristic of the variety.
Indicii fizico-chimici ai sucului de struguri se prezintă în tabelul 3. The physicochemical indices of grape juice are presented in Table 3.
Tabelul 3 Table 3
Parametri fizico-chimici Suc de struguri Substanţe uscate solubile, % 16,0 Aciditate titrabilă, expr. în ac. tartric, % 0,95 Conţinut de glucide, g/100 g: glucoză fructoză alte glucide 7,34 7,15 0,39 Conţinut de acizi organici, g/100 g: tartric malic citric alţi acizi 0,42 0,44 0,04 0,05 Substanţe polifenolice, mg/dm3: 1580 Conţinut de substanţe minerale, mg/dm3: potasiu (K) calciu (Ca) sodiu (Na) 770 260 240 Indice glucide/aciditate 15,7Physico-chemical parameters Grape juice Soluble dry substances, % 16.0 Titratable acidity, expr. in tartaric acid, % 0.95 Carbohydrate content, g/100 g: glucose fructose other carbohydrates 7.34 7.15 0.39 Organic acid content, g/100 g: tartaric malic citric other acids 0.42 0.44 0.04 0.05 Polyphenolic substances, mg/dm3: 1580 Mineral substances content, mg/dm3: potassium (K) calcium (Ca) sodium (Na) 770 260 240 Carbohydrate/acidity index 15.7
Procedeul propus permite procesarea soiurilor hibride de struguri, nesolicitate în vinificare, cu obţinerea unui acidulant natural şi a sucului de înaltă calitate. The proposed process allows the processing of hybrid grape varieties, not used in winemaking, to obtain a natural acidulant and high-quality juice.
1. Троян З. А., Боненко Ж. Н., Юрченко Н. В., Корастилева Н. Н., Лычкина Л. В. Алыча - ценное универсальное сырьё для производства разнообразных консервов. Достижения науки и техники АПК. 2002, N 3, p. 28-30 1. Troyan Z. A., Bonenko Zh. N., Yurchenko N. В., Корастилева Н. N., Lychkina L. В. Алыча - ценное увернализное сырё для производительных консервов. Достижения науки и техники АПК. 2002, No. 3, p. 28-30
2. Ojeda H., Rigal P., Mikolajczak M., Samson A., Pages B., Schneider R., Archambault G., Caille S., Escudier J.L. Raisins verts: de la récolte à la transformation. Application à l'élaboration de verjus. Le Progrès Agricole et Viticole, № 8, 2007 2. Ojeda H., Rigal P., Mikolajczak M., Samson A., Pages B., Schneider R., Archambault G., Caille S., Escudier J.L. Raisins verts: from harvest to transformation. Application à l'élaboration de verjus. Le Progrès Agricole et Viticole, № 8, 2007
3. Сборник технологических инструкций по производству консервов. Москва, Пищевая промышленность, ВНИИКОП, vol. 2, 1992 3. Сборник технологических инструкций по производству консервов. Moscow, Pishchevaya promyshlennost, VNIIKOP, vol. 2, 1992
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| MD713Y (en) * | 2013-03-19 | 2013-12-31 | Ivan PRIDA | Process for preservation of grape must intended for the production of wine and process for wine production by the blending method with its use |
| MD750Y (en) * | 2013-08-05 | 2014-03-31 | Ivan PRIDA | Process for producing extractive grape must intended for wine production and to processes for producing wines with its use |
| MD799Y (en) * | 2013-11-14 | 2014-07-31 | Ivan PRIDA | Process for producing extractive grape must |
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| MD713Y (en) * | 2013-03-19 | 2013-12-31 | Ivan PRIDA | Process for preservation of grape must intended for the production of wine and process for wine production by the blending method with its use |
| MD750Y (en) * | 2013-08-05 | 2014-03-31 | Ivan PRIDA | Process for producing extractive grape must intended for wine production and to processes for producing wines with its use |
| MD799Y (en) * | 2013-11-14 | 2014-07-31 | Ivan PRIDA | Process for producing extractive grape must |
Non-Patent Citations (3)
| Title |
|---|
| Ojeda H., Rigal P., Mikolajczak M., Samson A., Pages B., Schneider R., Archambault G., Caille S., Escudier J.L. Raisins verts: de la récolte à la transformation. Application à l’élaboration de verjus. Le Progrès Agricole et Viticole, № 8, 2007 * |
| Сборник технологических инструкций по производству консервов. Москва, Пищевая промышленность, ВНИИКОП, vol. 2, 1992 * |
| Троян З. А., Боненко Ж. Н., Юрченко Н. В., Корастилева Н. Н., Лычкина Л. В. Алыча - ценное универсальное сырьё для производства разнообразных консервов. Достижения науки и техники АПК. 2002, N 3, p. 28-30 * |
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